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Coq Au Vin
Serves 10–12
2 kg chicken pieces
6 slices bacon, trimmed & diced
10 small onions, sliced
8 small onions, peeled & quartered
500g mushrooms
2 cloves garlic, peeled & crushed
Salt & pepper, to taste
1 teaspoon dried thyme
16 small potatoes, scrubbed & halved
2 cups red wine
1 litre chicken stock
Chopped parsley
1. In a large pan, fry the chicken pieces
until browned well on all sides – set
aside.
2. Using the same pan brown the bacon
and sliced onions, drain off excess fat
and set aside with chicken.
3. Place the onions, mushrooms and
garlic in the Slow Cooker. Add the
chicken, bacon and sliced onions, salt
and pepper to taste, thyme, potatoes,
wine and stock.
4. Cover and cook on LOW for 7–8 hours
or HIGH for 3–4 hours.
5. Serve garnished with chopped
parsley.
Beef Curry
Serves 12
2 kg blade or chuck steak
1
⁄2 cup flour
1
⁄3 cup curry power (or to taste)
1
⁄3 cup vegetable oil
2 large onions, peeled & finely chopped
8 cloves garlic, peeled & crushed
2 pieces fresh ginger, grated
1 teaspoon salt
2 tablespoons vinegar
2 cinnamon sticks
2 strips lemon rind
2 litres beef stock
1. Cut steak into 2.5cm cubes, toss in
the flour mixed with the curry powder.
Lightly brown the meat in a pan with
the oil, onions, garlic and ginger.
2. Place in the Slow Cooker and
remaining ingredients.
3. Mix well, cover and cook on LOW for
8–9 hours or HIGH for 4 hours.
4. Serve with fluffy steamed rice.
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